If you want a hearty yet low-carb meal that you can whip up in under 30 minutes, give this zucchini and egg breakfast skillet a try. You will love how simple the recipe is, plus it works just as well for an easy weeknight dinner. Zucchini adds fiber and essential nutrients, while eggs supply high-quality protein. Thanks to the combination of sweet smoked Spanish paprika and ground cumin, each bite tastes warm and flavorful.
This skillet approach helps keep cleanup to a minimum. With just a few everyday pantry ingredients, you will have a tasty dish that fits perfectly into your low-carb lifestyle.
Ingredients
- 1 medium zucchini (salted for 5–10 minutes to draw out excess moisture)
- 1 tablespoon olive oil
- ½ onion, finely chopped
- 1 clove garlic, minced
- 1 small tomato, grated or finely chopped
- ¼ cup vegetable broth
- ½ teaspoon sweet smoked Spanish paprika
- ¼ teaspoon ground cumin
- 2 eggs
- 2 tablespoons grated cheese (optional)
- A pinch of salt and pepper
- Fresh parsley, chopped (for garnish)
Directions
- Salt the zucchini. Slice or grate the zucchini, then place it in a bowl with a generous pinch of salt. Let it rest for about 5–10 minutes. Pat the zucchini dry with a paper towel to remove excess moisture and prevent a watery skillet.
- Sauté the aromatics. In a medium skillet over medium-high heat, warm the olive oil. Add the chopped onion and minced garlic, sautéing until they are soft and lightly golden.
- Add tomato and spices. Stir in the grated tomato, sweet smoked Spanish paprika, and ground cumin. Reduce the heat slightly and let the tomato mixture simmer for about 4 minutes to develop its flavor.
- Cook the zucchini. Add the salted zucchini to the skillet, followed by a pinch of salt and pepper. Cook for 2–3 minutes, then pour in the vegetable broth and stir.
- Create wells for the eggs. Use a spatula or spoon to make two indents in the zucchini mixture. Carefully crack an egg into each well.
- Cook the eggs. Cover the skillet and cook for about 4 minutes, or until the whites are set and the yolks are still slightly creamy.
- Top with cheese and parsley. If desired, sprinkle grated cheese over the eggs in the final minute of cooking. Just before serving, garnish everything with fresh parsley.
Tips & Variations
- Switch up your spices. If you are not a fan of cumin, try adding a pinch of chili flakes or dried oregano.
- Incorporate more veggies. Bell peppers, mushrooms, or spinach go well with zucchini and eggs.
- Make it heartier. Add cooked sausage, ham, or leftover grilled chicken for more protein.
- Go dairy-free. Skip the cheese or use vegan cheese alternatives if you want a completely dairy-free skillet.
- Store and reheat. Let leftovers cool, then transfer them to an airtight container. They will keep for a couple of days in the fridge or up to a few months in the freezer. Gently reheat in the microwave or stovetop.
Nutrition facts
Zucchini is packed with vitamins A, C, and K, plus minerals like potassium and magnesium. Eggs provide a solid protein boost and contain healthy fats. Because this breakfast skillet features mostly vegetables and eggs, it is naturally low in carbohydrates. Exact nutritional values will depend on serving size and any additional ingredients you choose, but rest assured that this meal can fit easily into your low-carb goals.
Final thoughts
A zucchini and egg breakfast skillet is a quick fix for those busy mornings (or evenings) when you want a balanced, veggie-forward dish that will not overload you with carbs. It is effortlessly customizable, so feel free to adapt the flavor by adding your favorite spices and garnishes. Once you master the basics, you will have a go-to recipe that works all year long.
Frequently asked questions (FAQs)
-
Can I make this recipe ahead of time?
Yes. You can prepare the zucchini and seasoning in advance, then simply crack in the eggs when you are ready to cook. -
How do I avoid overly mushy zucchini?
Salting your zucchini for 5–10 minutes and patting it dry helps draw out moisture, so it stays firm once cooked. -
Do I need to peel the zucchini?
Generally, you do not have to. Zucchini skin holds many nutrients and adds a nice color to the dish. Simply rinse and pat dry before slicing. -
What can I serve alongside this skillet?
Serve it with fresh fruit, a crisp side salad, or a slice of whole-grain bread if you need extra carbs. -
Can I swap out the seasonings?
Absolutely. Feel free to use any spice blend or fresh herbs you enjoy, such as basil, rosemary, or oregano.
Zucchini and Egg Breakfast Skillet Recipe
Ingredients
1 medium zucchini (salted for 5–10 minutes to draw out excess moisture)
1 tablespoon olive oil
1/2 onion, finely chopped
1 clove garlic, minced
1 small tomato, grated or finely chopped
1/4 cup vegetable broth
1/2 teaspoon sweet smoked Spanish paprika
1/4 teaspoon ground cumin
2 eggs
2 tablespoons grated cheese (optional)
A pinch of salt and pepper
Fresh parsley, chopped (for garnish)
Directions
- Salt the zucchini. Slice or grate the zucchini, then place it in a bowl with a generous pinch of salt. Let it rest for about 5–10 minutes. Pat the zucchini dry with a paper towel to remove excess moisture and prevent a watery skillet.
- Sauté the aromatics. In a medium skillet over medium-high heat, warm the olive oil. Add the chopped onion and minced garlic, sautéing until they are soft and lightly golden.
- Add tomato and spices. Stir in the grated tomato, sweet smoked Spanish paprika, and ground cumin. Reduce the heat slightly and let the tomato mixture simmer for about 4 minutes to develop its flavor.
- Cook the zucchini. Add the salted zucchini to the skillet, followed by a pinch of salt and pepper. Cook for 2–3 minutes, then pour in the vegetable broth and stir.
- Create wells for the eggs. Use a spatula or spoon to make two indents in the zucchini mixture. Carefully crack an egg into each well.
- Cook the eggs. Cover the skillet and cook for about 4 minutes, or until the whites are set and the yolks are still slightly creamy.
- Top with cheese and parsley. If desired, sprinkle grated cheese over the eggs in the final minute of cooking. Just before serving, garnish everything with fresh parsley.
